Determine who you are and what your brand is, and what youre not. The rest of it is just a lot of noise.

Days off are few and far between in the restaurant business. But on an hour off, I like to have a glass of wine with my wife.

Confit is not something that comes to mind for summer. Usually it means duck confit, made by cooking the legs and thighs in duck fat to preserve them for winter.

A plate of food has to have balance. For example, a mild fish like skate mustnt be overwhelmed by the side dishes. They should have personality and color, but they also have to be subtle.

Everyone could use instructions on every aspect of cooking: pantry, storage, refrigeration, cooking, what to buy. Everyone that I come into contact with could use help.

When I step into the kitchen in the morning, I go for the scrambled eggs with pine nuts and minced lamb. When I finish at night, it is hard to resist the burger.

Everybody these days wants to be a star, including myself. Don't get me wrong, I'm a chef but you want to market yourself and your projects.